Seasonal Variations in Biochemical and Antioxidant Properties in ‘Daisy’ Tangerine Fruits During Fruit Development

Thermal and nonthermal processing of an underutilized fruit Emblica officinalis (Amla): a sustainable approach

“…Generally, the naringin content declines as maturity progresses. 20 The highest avonoids in citrus fruits have been reported during the middle stages of development and the decrease during complete maturation may be probably due to the higher expression of chalcone isomerase and Chalcone synthase-1 (CHS-1), the rate-limiting enzymes in the biosynthesis of avonoid. 21 The naringin content of 3.00 mg/ 100 g was reported in fresh amla fruit.…”